Instructions

Heat the oil in a nonstick pan over a medium-high heat and fry
the onion and carrots for 5-6 minutes, until softened. Add the
garlic and half the sage and cook for 1 minute. Stir in the turkey
and tomato purée and cook for 5 minutes. Add the wine, simmer
for 1-2 minutes, then stir in the tomatoes and 3 tablespoons
water. Season then reduce the heat and simmer, covered, for
15 minutes, adding a splash of water if the mixture gets too thick.

In a bowl, combine the ricotta, egg and remaining sage, then
season. Put the spinach in a large heatproof bowl and pour over
boiling water from the kettle. Let stand for 1 minute, then drain
and set aside to cool. Squeeze out any excess liquid, then chop.

Preheat the oven to 200°C, fan 180°C, gas mark 6. Assemble
the lasagne: spread a thin layer of the turkey sauce over the
base of a 25cm square baking dish. Cover with one-third of the
sweet potato slices, making sure they overlap a little. Spread
half the remaining turkey sauce over the potatoes, then cover
with another third of sweet potatoes. Top with the spinach,
then spoon the ricotta mixture over the top. Top with the
remaining potato slices, remaining sauce and the mozzarella.
Cover loosely with kitchen foil then transfer to a baking sheet.

Bake for 1 hour, until the sweet potatoes are tender, then
remove the foil and bake for a further 10 minutes until the
cheese is browned. Let stand for 10 minutes before serving.

Notes

Add a bit of heat to the
mince mixture by adding
1 teaspoon chilli flakes to
the pan at the same time
as the tomatoes in Step 1.

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